The origin of poached eggs and poached eggs

Poached eggs have a long history, which stems from their appearance. The exact time has also been lost. It is said that the chef in the court is very good at cooking this dish. In order to please the emperor at that time, the chef in the imperial kitchen made it according to the lotus in the water. Authentic poached eggs look like lotus flowers, and the yolk inside is very similar to lotus flowers. The skin is crisp and light. Therefore, it is called poached egg. Later, as the chef retired and left the stadium, the poached egg was widely circulated.

The predecessor of wallet is called Lotus Bag. Ancient clothes had no pockets, and some things that must be carried with you (such as towels, seals and coins) could only be stored in such bags. The earliest lotus bag, with both hands and shoulders. Later, it gradually became inconvenient to carry it on the shoulders, so it was hung around the waist, forming a custom, commonly known as "side bag".

Basic knowledge of poached eggs

Poached eggs are the food we often eat. Its advantages are convenient and quick, and the method is very simple. Prepare a small pot and beat the eggs in the bowl well, so as not to break the yolk. Pour some oil into the pot, heat it, and put the eggs in the bowl. At this time, sprinkle some hot water around the eggs, and the poached eggs will be more complete.

Sprinkle some salt and pepper until it is cooked. The poached egg is fried on one side, and the yellow part is not fully cooked, but it is tender and many people like it. If a poached egg is cooked on one side and fried on the other side, it is called double fried. At this time, because the edge is heated in the pot for a long time, coking will occur and the taste will be crisp.

Refer to the above? Baidu encyclopedia-poached eggs

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